Dry Pepper Chicken

Dry Pepper Chicken

Most of the chicken dishes we have seen to date have had some curry. This time I was in a mood to make something slightly dry to serve it during the starter course and also use it in the main course if need be. Dry Pepper Chicken fit in the requirement perfectly, it can be eaten as starters or even served with any Indian bread. The taste of the chicken is really spicy and enjoyed by people who are accustomed to the Indian taste. I love the spices and I’m always willing to try some more, so just loved this dish as well. Give it go and you sure would love to make it again and again. Here is Dry Pepper Chicken Recipe.

Ingredients needed for Dry Pepper Chicken

(serves 4)

Curry cut chicken – 500 gms

Black peppercorns – 15 to 18

Cloves – 5 to 6

Cinnamon stick – 1 inch piece

Green cardamom – 5 to 6

Onion – 1 cup (cut in small pieces)

Ginger garlic paste – 2 tsp

Tomato – 1 cup (cut in small pieces)

Green chili – 2 (cut in small pieces)

Red chili powder – 1/2 tsp

Turmeric powder – 1/2 tsp

Salt to taste

Oil – 5 tsp

Fresh coriander for garnishing

How to make Dry Pepper Chicken

Preparation time: 10 min.

Cooking time: 30 min.

Heat oil in a kadhai, add black peppercorns, cinnamon stick, green cardamom and cloves and saute till a nice aroma comes.

Add onions and fry till it becomes translucent.

Add chicken and saute for 5 min on low flame.

Add ginger garlic paste, green chili, tomato and saute till oil leaves the sides.

Add red chili powder, turmeric powder, salt and saute for 5 min.

Cook chicken on low flame till done (add very little water  if necessary to avoid burning).

Garnish with fresh coriander.

Serve.